A classic southern recipe, these little pan fried cornbread cakes are a perfect side dish.
2 cups self-rising cornmeal mix (I use White Lily)
1 1/2 cups buttermilk
2 eggs
1/4 cup vegetable oil
Butter, bacon grease, or vegetable oil, for frying
Mix cornmeal, buttermilk, eggs, and 1/4 cup vegetable oil in a bowl until combined. Heat a skillet over medium heat and once hot, add a layer of oil to coat the pan. Using a cookie scoop, drop 3 or 4 cakes at a time leaving space between each one. Fry for 3 to 4 minutes. Use your Old Country Kitchenware Spatula to slide under each cake and peek to see if it is golden brown. If it is, flip each one and cook for another 3 to 4 minutes. Add more oil or fat to the pan between each batch. Serve warm.
